The Chipotle Caesar is a fun summery twist on the classic topped with grilled chicken. If you like this recipe, be sure to check out my Chipotle Chicken Caesar Pasta Salad. It is a perfect side dish for summer. It can be even a main dish with plenty of protein from the chicken.
Chipotle Chicken Caesar Salad
The Chipotle Caesar is a fun summery twist on the classic topped with grilled chicken.
Ingredients
Salad Ingredients:
- 2 large heads of romaine lettuce sliced
- 1 1/2 cup croutons
- 1/2 cup grated Parmesean cheese
Chipotle Grilled Chicken:
- 2 boneless skinless chicken breasts or chicken tenders equivalent to a pound
- 1 Tbsp Tajin seasoning
- 1 teaspoon smoked paprika
- 1 teaspoons cumin
- 1 teaspoon sea salt
- 2 teaspoons olive oil
Chipotle Caesar Salad Dressing:
- 1 2-ounce can oil-packed anchovy fillets, partially drained
- 2 cloves garlic
- 2 large egg yolks
- 1 teaspoon Dijon mustard
- 1 Tbsp Chipotle Chili with Adobo paste from a can of adobo chilis chopped fine
- 2 tablespoons lemon juice
- ¼ cup finely grated Parmesan cheese
- ½ teaspoon kosher salt
- Freshly ground black pepper
- 1/2 cup olive oil
Instructions
- Preheat a grill over medium high heat until it reaches 400ºF.
- While the grill heats, prepare all the salad ingredients and place them in a large serving bowl.
- For the chicken mix together the spices with olive oil to make a paste and toss the mixture with the chicken breasts until they’re coated.
- Place the seasoned chicken on the grill and grill for 8-10 minutes per side, or until the chicken is no longer pink in the center
- While the chicken is grilling, make the dressing by adding the anchovy, garlic, egg yolks, Dijon mustard, chipotle, lemon juice, parmesan, kosher salt, and black pepper to a blender of Cuisinart and blend the mixture on low to combine. Then with the motor running, slowly drizzle in the olive oil until it’s completely gone and the dressing is emulsified and slightly thick.
- When the chicken is done slice it and toss the salad with the chicken and dressing
